Pike and Joyce Wines
Highlights
- Savour breathtaking 180-degree views from the balcony overlooking Onkaparinga Valley while enjoying local wines.
- Indulge in a meticulously curated menu featuring seasonal produce, crafted by Head Chef Mathew Kinghorn.
- Experience the clean, crisp air at one of the highest points in the Adelaide Hills, 593 metres above sea level.
- Host memorable events in a stunning vineyard setting, perfect for private parties and corporate meetings.
Pike and Joyce Wines, Adelaide Hills, Lenswood, South Australia – Cellar Door and Restaurant, only 40 minutes from the Adelaide CBD.
Pike and Joyce Wines was formed in 1994 as the coming together of the Pike family from Pikes Wines in the Clare Valley and the Joyce family, fifth generation horticulturists from the Adelaide Hills.
Located at one of the highest points in the Adelaide Hills (593 metres above sea level) with majestic 180 degree panoramic views overlooking 25 hectares of vineyards.
White varietals – Chardonnay, Sauvignon Blanc, Pinot Gris, Gruner Veltliner, Riesling, Gewurztraminer. Red varietals – Pinot Noir, Pinot Noir Sparkling Rose, Nebbiolo, Shiraz and clonal Pinot Noir wines.
Head Chef, Mathew Kinghorn has meticulously curated the menu featuring local or regional, seasonal produce to allow guests to experience Lenswood’s finest.
Just imagine, drinks on arrival from our balcony overlooking the beautiful Onkaparinga Valley and the Adelaide Hills with clean, crisp air and sweeping vineyard views – a place to bask in the sun. Expect an afternoon of food and wine elegance.
Packages for special events including private parties, celebrations, team events and corporate meetings can be arranged. Whether it’s a long lunch or a intimate dinner function, Pike and Joyce, ‘On Top of the Hill’ Restaurant will ensure your event is something truly memorable that rises above all else.
Images and Video
Accreditations
- Australian Tourism Export Council
- Restaurant and Catering Australia
- Tourism Industry Council of SA
Features
Tags
Actively welcomes people with access needs.
General access
- Offers multiple options for booking – web, email, phone is available.
- Offers a range of contact methods for receiving complaints.
- Staff are trained in disability awareness.
- Accessibility information and photos, including of a bathroom, room and/or floor plan on their website (can be emailed on request).
- Asks all visitors if there are any specific needs to be met.
- Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements)
- Assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)
Vision
Caters for people who are blind or have vision loss.
- Staff are trained in customer service for people with vision loss (training would incorporate way finding and communicating with people with vision loss).
- Handrails on all stairways
- Exit signs which are visible at a ground level (high level signs are difficult to see in a fire) are available.
Physical – Mobility
Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)
- Uses floors/coverings which are slip resistant, firm and smooth
- Uses non-slip tiles in the bathroom or slip resistant matting
- Grab rails in the bathroom
Physical – Wheelchair
Caters for people who use a wheelchair.
- Step free outdoor pathways (includes picnic areas, barbecues and shelters)
- A step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
- Step free access to restaurant, lounge and bar
- Step free access to the conference or function room
- Doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy).
- A wheelchair accessible toilet / shower and change room is available.
Allergies and intolerances
Caters for people with allergies and intolerances.
- Modify their cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc).
- Staff are trained to respond to allergic reactions.
- Complies with The Food Authority requirements for allergy management in food preparation.
- Equipment to respond to anaphylactic shock such as epi–pens and defibrillator.
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